Chocolate-Chip Cookies

• 2 cups sifted flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 pound 2 ounces unsalted butter (4 1/2 sticks), at room temperature
• 1 cup granulated sugar
• 1 cup light-brown sugar
• 2 eggs, beaten
• 1/2 vanilla bean, split
• 1/4 cup milk
• 1 3/4 cups rolled oats
• 1 pound bittersweet chocolate, preferably Valrhona, chopped
• 3/4 cup chopped walnuts
• 3/4 cup chopped pecans

1. Preheat oven to 350 degrees.
2. Grease and flour several baking sheets, or line with parchment paper.
3. Sift flour, baking powder, salt and cinnamon together, and set aside.
4. Cream the butter with both sugars until it is light and fluffy.
5. Beat in eggs.
6. Scrape seeds out of vanilla bean and add them.
7. Add milk, and mix.
8. Stir in oats.
9. Add the sifted dry ingredients, and stir just until blended.
10. Stir in chocolate and nuts.
11. Drop heaping tablespoons of batter onto baking sheets, leaving at least 2 inches of space between cookies.
12. Bake 20 to 25 minutes, until lightly browned.
13. Place baking sheets on cooling racks.
14. Let cookies cool 10 minutes; then remove from baking sheets and serve, or place them on racks to continue cooling.
15. Repeat as necessary to use all batter.

flour, baking powder, salt, cinnamon, butter, sugar, lightbrown sugar, eggs, vanilla bean, milk, rolled oats, bittersweet chocolate, walnuts, pecans

Taken from cooking.nytimes.com/recipes/991 (may not work)